Studded with almonds and oozing with fresh berries, Blackberry Upside-Down Cake is a delicious summer twist on the popular pineapple dessert!
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Welcome back to our Summer Guest Post Series, where every Friday this summer, a different talented food blogger stopped by to share a mouthwatering recipe!
Can you believe it? Summer is coming to an end and today marks the last week of our Summer Guest Post Series! We're closing out the series with a bang thanks to a visit from Karyn of Pint Sized Baker! Karyn shares glorious baked treats over on her site, from cookies, brownies, cupcakes, and cake, to cake pops, pies, smoothies, frozen treats, and more!
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Hi everyone! I'm Karyn from Pint Sized Baker. I made y'all an amazing Blackberry Upside-Down Cake to enjoy. This is a quick and easy dessert for any day of the week. The entire family will enjoy this dessert and it's the perfect treat for guests.
Thanks so much for having me over to take care of your blog, Samantha! I hope that you enjoyed your vacation and time away in Germany.
And I hope that you all make this dessert before the end of summer and stop by Pint Sized Baker for a few more end-of-summer desserts!
More Berrylicious Recipes
- Blackberry Cobbler
- Strawberry Iced Tea
- Whole Wheat Blueberry Scones
- Mixed Berry Cream Cheese Muffins
Blackberry Upside-Down Cake
Ingredients
- ¼ cup butter, at room temperature
- 1 cup + 2 tablespoons sugar
- 3 eggs, at room temperature
- ½ teaspoon almond extract
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup + 2 tablespoons buttermilk
- â…” cup sliced almonds
- ¼ cup butter, melted
- â…“ cup light brown sugar
- 1 pint fresh blackberries
Instructions
- Preheat your oven to 350°F and spray a 10-inch skillet with nonstick spray with flour.
- Beat the butter until creamy. Add the sugar and beat until fluffy. Add the eggs and almond extract and beat to combine. Gradually blend in ½ cup of the cake flour, the baking powder, and the salt, then stir in half of the buttermilk. Mix in another ½ cup of the flour and the remaining buttermilk, then blend in the remaining flour until just combined. Stir in the almonds by hand.
- Pour the melted butter into the skillet and stir in the brown sugar. Arrange the blackberries over the butter/brown sugar mixture and then pour the batter over the blackberries. Bake for 40 to 45 minutes or until the cake tests done with a toothpick.
- When the cake comes out off the oven, run a knife or thin spatula around the edges of the skillet to loosen the cake. Allow to cool in the skillet for 10 to 15 minutes. Run the knife around the edges again, lay a plate on top of the cake, and quickly invert. Allow to sit for a minute before carefully lifting off the skillet, replacing any berries that may have stuck to the pan. Allow the cake to cool completely before slicing and serving.
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Thanks again for sharing your beautiful cake with us today, Karyn! Pineapple Upside-Down Cake is one of my favorite desserts, so I LOVE trying different variations and can't wait to make yours!
Linnie Reaves
explain dividing the brown sugar
Samantha Skaggs
Thank you for pointing out that it wasn't clear, Linnie. I just edited the directions and hopefully everything makes more sense now! 🙂
Sherry
I have some frozen blackberries in my freezer. Would they work in this recipe?
Samantha Skaggs
Yes! 🙂
Barbara Lyle
Can I use canned pie filling?
Samantha Skaggs
Hi Barbara! I haven't tested this recipe with canned pie filling myself so I'm sorry that I can't say for sure if it would work. But please come back and let us know how it turns out if you decide to give it a try! 🙂
Gina
Hi. I have some blackberries begging to be used in this cake. Can I omit the actual almonds completely or sub in another nut variety? Thank you!
Samantha Skaggs
Hi Gina! You can sub your favorite type of nut or omit them altogether. 🙂
June
Easy to make, great flavor but the cake was a little bit more denser than I thought it would be.
Stacy Fletcher
Just curious I was going to make a peach & rhubarb UPSIDE DOWN cake.. have you used other kinds of fruit with the cake recipe...like w/ vanilla extract & different fruits but same everything else?
I think I am going to give it a go with my fresh peaches and rhubarb I need to use up Tonite.. I will let you know results..thank you for sharing your recipe!
Amy
What a spectacular dessert! And so delicious!
Becky deVries-Wong
Does it have to be an iron skillet or could you use a pie plate?????? I don't own an iron skillet and this looks delicious!
Samantha at Five Heart Home
Hi Becky! I don't see why this recipe wouldn't work just fine in a pie plate. I've made upside-down cakes in all sorts of different pans and the vessel never seems to make a difference. Good luck if you decide to try it! 🙂
Steph
I think I'm going to try this as a bundt cake! with a vanilla almond tunnel!